Dal And Rice With Spicy Fried Cabbage Recipes
DAL AND RICE WITH SPICY FRIED CABBAGE
I've been reading books by Chitra Banerjee Divakaruni and giving myself Indian food cravings, so I went to the cupboard and came up with this easy, yummy dish. Warning: this is fairly spicy (but not burn-your-tongue-out spicy). If you like it less spicy, reduce the amounts of seasoning and garlic dramatically. Substitute vegetable broth for chicken broth to make it vegan.
Provided by ketchupqueen
Categories Rice
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a saucepan over medium-high heat, saute garlic and onion in just enough oil to cover bottom of the pan scantily.
- When onion begins to turn clear, add garam masala, curry, turmeric, cinnamon, and cloves; saute a minute or two more, until well mixed.
- Add carrot, tomatoes, chicken broth, dal (lentils), rice, and water, and stir well.
- Reduce heat to low; cover and cook 20-30 minutes, until dal and rice are soft and liquid is absorbed.
- Add salt and pepper to taste.
- Just before serving, heat enough oil to cover bottom of pan in a wok or large frying pan until very hot.
- When oil is very hot, fry cumin and chili powder for a few seconds, then add cabbage and sugar, and stir-fry for 1-2 minutes, until wilted.
- Serve dal and rice mounded on a plate with fried cabbage on top.
Nutrition Facts : Calories 533.9, Fat 16.7, SaturatedFat 2.4, Sodium 339.4, Carbohydrate 78.9, Fiber 14.3, Sugar 8.7, Protein 21.8
SPICY FRIED CABBAGE
Make and share this Spicy Fried Cabbage recipe from Food.com.
Provided by Rachaels Kitchen Go
Categories Vegetable
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Shred cabbage coarsely. Heat oil in a large saucepan and fry the onion and chillies until soft. Add garlic and ginger and fry, stirring until slightly caramerlized (if using red cabbage, you will notice a caramelization, but it won't be as distinct. You'll want the cabbage still slightly firm).
- Add turmeric and cabbage, fry and toss cabbage in the mixture, then cover and cook over low heat for 10-15 minutes or until cabbage is tender but not mushy.
- Sprinkle with salt and mix well; then add coconut and stir to mix thoroughly. If there is any liquid in the bottom of pan, leave cover off and stir over medium heat until all the liquid is absorbed.
Nutrition Facts : Calories 136, Fat 9.3, SaturatedFat 1.4, Sodium 610.8, Carbohydrate 13, Fiber 4.2, Sugar 7.3, Protein 2.8
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